Slow Cooker Thai Soup with Chicken and Wild Rice

Name: Slow Cooker Thai Soup with Chicken and Wild Rice
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Ingredients: 1 pound boneless skinless chicken breasts; 1 tablespoon olive/coconut oil; 1 cup uncooked wild rice blend, rinsed and drained; 1 cup butternut squash, peeled and cubed; 1 small sweet potato, peeled and cubed; 1 Granny Smith apple, peeled and cubed; 1 small zucchini, sliced and quartered; 1 onion, diced; 2-4 tablespoons red curry paste; 1 tablespoon freshly grated ginger; 4 garlic cloves, minced; 2 tablespoons brown sugar; 3 tablespoons fish sauce; 2 tablespoons low sodium soy sauce; 1 tablespoon dry basil; 1 1/2 teaspoons salt; 1 teaspoon ground cumin; 1/2 teaspoon pepper; 2 oz. cans cans quality coconut milk; 5 cups low sodiuim chicken broth; 1 tablespoon cornstarch; 1/4 cup water; 1/3 cup creamy peanut butter; 2 tablespoons lime juice; 2-4 teaspoons sriracha/Asian chili sauce; crushed peanuts; coconut flakes; chopped cilantro; lime juice

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Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
6 servings
Course
Soup, Dinner
Cuisine
Asian

Slow Cooker Thai Soup with Chicken and Wild Rice

Victor Mills

Report

This Thai Soup is a comforting explosion of flavor for days! This Thai Soup is one of the easiest Thai Soups you will ever make! It is loaded with juicy chicken, wild rice. squash, sweet potatoes, and zucchini in a creamy red curry peanut butter coconut broth that is OUT OF THIS WORLD! This Thai Soup is hearty, warm, ultra comforting, healthy and gluten free! It is an intoxicating blend of flavors and textures that will have you coming back for more and more and more. You can customize the Thai Soup and use different vegetables and even and make it vegetarian by omitting the chicken. No matter how you serve this Thai Coconut Soup, it is guaranteed to become a forever favorite!

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Ingredients

Servings

PHASE 1

1 pound boneless skinless chicken breasts (2-3 breasts)
1 tablespoon olive/coconut oil
1 cup uncooked wild rice blend, rinsed and drained
1 cup butternut squash, peeled and cubed
1 small sweet potato, peeled and cubed
1 Granny Smith apple, peeled and cubed
1 small zucchini, sliced and quartered
1 onion, diced
2-4 tablespoons red curry paste see note
1 tablespoon freshly grated ginger
4 garlic cloves, minced
2 tablespoons brown sugar
3 tablespoons fish sauce
2 tablespoons low sodium soy sauce
1 tablespoon dry basil
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon pepper
2 oz. cans cans quality coconut milk
5 cups low sodiuim chicken broth

PHASE 2

1 tablespoon cornstarch
1/4 cup water
1/3 cup creamy peanut butter
2 tablespoons lime juice
2-4 teaspoons sriracha/Asian chili sauce

Garnish

crushed peanuts
coconut flakes
chopped cilantro
lime juice

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Instructions

Rub chicken with oil and place in the bottom of a 6 qt slow cooker followed by all of the ingredients in Phase 1. Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and rice is cooked.
Remove chicken and allow to rest 5 minutes before shredding or chopping if preferred.
Meanwhile, whisk 1 tablespoon cornstarch with 1/4 cup water and add to slow cooker. Stir in peanut butter and lime juice. Add chicken back to slow cooker and cook on HIGH for 15-20 minutes or until slightly thickened. Stir peanut butter until smooth.
Taste and add additional salt, pepper, peanut butter, Sriracha as desired. If you would like a less “chunky” soup, stir in additional broth.
Garnish individual servings with coconut flakes, fresh cilantro, crushed peanuts and freshly squeezed lime juice.

Notes

*Some curry brands are spicier than others. If you are using a more mild brand like Thai Kitchen then I would start with 1/4 cup red curry paste. If you are using a spicier brand like Mae Ploy, I would start with 2 tablespoons. You can add more curry paste to taste once the soup is simmering or add sriracha to taste at the end of cooking.